Thursday, December 20, 2007

Carrot Halwa is one of the most popular desserts fromIndia. Even though carrot halwa is very popular inIndia, I was not aware of carrot halwa, until I was insixth or seventh grade. I first tasted carrot halwa,when one of my friends had brought carrot halwa, in herlunch box. I got hooked to carrot halwa.

I got the recipe from my friend, and that evening Imade carrot halwa. I started to make carrot halwaalmost every day for a couple of months! My mother always made sure there was enough carrots and milk for me to make carrot halwa.

I have been making carrot halwa for years. Even thoughcarrot halwa is traditionally made with dairy milk andbutter, it's very easy to veganize. I now make carrothalwa with soy milk and Earth Balance Margarine Natural Buttery Spread

Heat butter in a large saucepan, add grated carrot,and fry for 8 minutes or until the raw smell goes away.Now add soy milk and cook for about thirty minutes, oruntil there is no milk left in the saucepan. Now addsugar and almonds. Stir well, add raisins. Garnishwith pistachios.

Friday, December 14, 2007

Pista burfi, made with pistachios is a popular fudge in India. I always felt that the pista burfi, which we get in Indian stores had loads ofartifical color, so I never purchased them even before I was a vegan.

I decided to make pista burfi, when I saw one of thecomments by Majula in youtube's badam burfi video. Manjula says that pista burfi can be made by following the same procedure as badam burfi.

I really loved the nutty taste of this burfi. Iveganized the recipe by using water instead of dairymilk and Earth Balance instead of ghee(clarifiedbutter). With just a couple of ingredients you cancreate this delicious sweet.

Wednesday, December 12, 2007

Badam barfi is a very popular Indian sweet, whichoriginated from northern region of India.

I have tried many times to make Badam Burfi, but myBadam Burfi's always ended up looking like truffles.

Thanks to Youtube. I found a very talented lady,Manjula's video on making Badam Burfi. If you are not able to visit through this link, thengo to Youtube, and type, Manjula Badam Burfi in the search box.

I veganized the recipe. I used soy milk and EarthBalance, instead of dairy milk and ghee(clarifiedbutter). According to Manjula, the mixture should becooked for ten to twelve minutes, before pouring it tothe plate. For me, it took nearly twenty five minutesto reach that stage.

However, I was very happy with the results, as I couldfinally get square burfis!

Saturday, December 1, 2007

I love grainy textured cookies . Ever since I saw Maamoul cookies, Middle Eastern cookies, in Indira'sblog, I wanted to make those cookies.

I did not use the wooden maamoul mold, so the maamoulsare without the elegant design! I made maamouls byfollowing Indira's recipe. However, I veganized therecipe, by using the melted Earth Balance Margarine Natural Buttery Spread, instead of ghee(clarifiedbutter).

I just adored the wonderful taste and texture of thiscookie. I'm sure I will be making this often.